KR20120071932A - Lactic acid fermented solution of wild plant with enhanced antioxidative and antihypertensive activity - Google Patents

Abstract

PURPOSE: Lactic acid fermentation liquid of wild grass having improved anti-oxidant and antihypertensive activity are provided to enable users to intake the lactic acid fermentation liquid having improve functionality without side effects. CONSTITUTION: Lactic acid fermentation liquid of wild grass is obtained by the following steps: mixing 46-52 parts of sugar by weight with 46-52 parts of wild grass by weight selected from mugwort or aster scaber; and injecting 1-3 parts of lactobacillus plantarum by weight into the mixture, and fermenting for 30-90 days at 20-30 deg C. The wild grass can be replaced to oenanthe javanica.

Description

Lactic acid fermented solution of wild plant with enhanced antioxidative and antihypertensive activity

The present invention is effective to increase the antioxidant activity or antihypertensive activity composition and the composition containing an lactic acid fermentation solution prepared by inoculating the lactic acid bacteria to one or more wild grasses selected from the group consisting of mugwort, wormwood and parsley as an active ingredient The present invention relates to a food for enhancing antioxidant activity or enhancing antihypertensive activity, as an ingredient.

Among the plant resources growing in Korea, food and medicinal plants are about 120 and 350 genera, among which 320 kinds of wild vegetables are distributed evenly throughout the country. Various green vegetables such as green and yellow vegetables are rich in important nutrients such as various vitamins, minerals, pigments and various special ingredients, thus contributing greatly to the maintenance, improvement and prevention of diseases. However, since most plant resources contain a large amount of water, storage is vulnerable, and thus food processing is required to improve shelf life and functionality.

Mugwort is a perennial plant with strong fertility and has about 2,000 species, and only 300 native species are known in Korea. Mugwort has been used in various forms of food because of its unique taste and aroma. The unique scent of mugwort leaves is an essential oil called cineol, and mugwort added to mugwort rice cakes and wormwood moths neutralizes the acidity of rice cakes and provides a nutritional supplement to enable even nutrition. Mugwort is a long-lived food that has been used as a guowang food since ancient times and is a high protein vegetable containing 5% protein. In addition, essential fatty acids, sugars, vitamin C, β-carotene, iron, calcium content is relatively high, the leaves contain about 0.02% essential oil, adenine 0.02%, choline 0.11%, vitamins A, B, D Etc. are contained. In particular, mugwort has a lot of minerals and vitamin C, so eating mugwort often increases the body's resistance and is effective in preventing and treating colds. Mugwort is not only used as a hemostatic drug in oriental medicine, but it is also known to be effective in digestion, hookworm, odor removal and gastrointestinal diseases, constipation, neuralgia, asthma and women's diseases. Dry and steam the soft leaves of mugwort and make juice to see the effects of fever, pain relief, detoxification, hookworm, lowering blood pressure, and anti-inflammatory effects. Mugwort leaves are called larvae. In oriental medicine, abdominal pain, sediment, and bleeding are usually used to increase the number of white blood cells in the human body by 2-3 times. In addition, mugwort has long been known to be effective in preventing aging-related diseases such as arteriosclerosis, hypertension and diabetes mellitus. Recent studies on mugwort have shown that antibacterial, antimutagenic, antioxidant, antidiabetic, anti-inflammatory, In addition to anti-ulcer and anti-cancer effects, tests have been shown to inhibit triglycerides and lipids in liver and serum of rats and to prevent hepatocellular damage.

Shunmul is a representative plant of wild vegetables. There are about 60 species of native plants in Korea, and 24 kinds of edible vegetables are available. The odorous cultivated in Korea includes scent, ant odor, horn horn, bear odor, seaweed odor, sapphire odor, squirt odor, etc. Among them, tuna is cultivated in farmhouses because of its unique fragrance and high yield. Munaeng grows well in cool halftones that are about 30% shading in nature, and grows well in soil that is rich in humus and well maintained with good humidity. Shunna has excellent taste and aroma, and contains various nutrients such as carbohydrates and vitamin A. It is used for muknamul, fry and ups and downs. It is also used as a herbal medicine because it is effective for colds, headaches, pain, detoxification and anticancer. Dried sprouts contain carotene and vitamin B complexes, which are the mother of vitamin A, and are relatively alkaline foods containing calcium and iron. Vitamin C in medicinal herbs helps to break down alcohol, and vitamin B ₂ may also help the liver in detoxification. Outpost contains quercetin, astersaponin, essential oils, and flowers contain many flavonoids and carotenoids. The root contains triterpenoids, coumarin compounds and essential oils. In particular, people who have asthma, bleeding, pulmonary tuberculosis cough, or chronic bronchitis will benefit. Drunken herbs have a strong bitter taste, so boil them for several days and eat them with herbs. In addition, the continuous drinking of drunk herbs is good for diabetes, and also has analgesic, detoxification, and blood circulation promoting action, it is effective in headache, back pain, myalgia, stomach pain due to enteritis, sore throat. In addition, the physiological activity of medicinal herbs has been reported to have antioxidant and antimicrobial activity.

Buttercup is a perennial herb that grows in humid lands and waters, and is known for its hygroscopicity that grows in waters and streams. Originated from northern China, and widely distributed throughout Southeast Asia, it is a plant that has been widely used as a food for a long time. Buttercup has a fresh color and unique aroma, so it has been used as a tasteful vegetable and has been used not only for food but also for a long time in folk remedies or oriental medicine for hangover removal, diuretic effect, liver cirrhosis suppression, blood cholesterol lowering effect, detoxification effect, hemostatic effect, etc. Because of its many pharmacological effects, it has been applied to various diseases such as fish poisoning, hematuria, uterine bleeding, hypertension, insomnia, etc. It is known to be particularly effective in the treatment of acute hepatitis. Recently, it has been reported that the buttercup extract has liver function recovery, antioxidant activity, and antimutagenic activity of gastric cancer cells.

Fermented foods are economic foods that have good food storage properties and ensure preservation and hygiene safety. By fermenting foods, high-molecular substances are decomposed into low-molecular substances to increase digestion and absorption, new flavors increase palatability, and biologically active ingredients are produced. Recently, useful substances with tertiary functional effects are found in fermented foods. And fermentation metabolism is actively researched.

Hypertension is a disease that affects 15-20% of adults worldwide, causing fatal diseases such as atherosclerosis, stroke, myocardial infarction and diabetes. This causes a circulatory disease and at the same time develops a chronic degenerative disease with a high mortality rate when complications with the above diseases occur. Angiotensin converting enzyme (ACE), which is associated with hypertension, belongs to the zinc metal protease group and surrounds the pulmonary vascular endothelium. Angiotensin is a peptide consisting of 10 amino acid residues. Angiotensinogen is decomposed by renin and is produced by ACE. His-Leu) is cleaved to produce angiotensin, a potent vasoconstrictor with eight peptides. Angiotensin constricts arterial vessels and raises blood pressure, thereby promoting the release of aldosterone from the adrenaline, thereby increasing resorption of sodium and water in the kidneys. In addition, ACE decomposes and inactivates bradykinin, which has effects such as vasodilation and increased intestinal motility, and consequently increases blood pressure. In particular, since ACE is produced by ACE and causes hypertension, chemical synthetic therapeutic agents such as captopril have various side effects as control agents for vascular shrinkage, and therefore, there is much interest in finding ACE inhibitors derived from natural products. This is concentrated.

Antioxidants that remove free radicals or inhibit free radical production are used for the prevention and treatment of various diseases caused by excessively produced free radicals and to inhibit skin aging. Currently used antioxidants include synthetic antioxidants such as t-butylhydroxytoluene (BHT) and t-butylhydroxyanisole (BHA), and natural antioxidants such as tocopherol, carotenoid, flavonoid and tannin. And antioxidant enzymes such as SOD are used. Since synthetic antioxidants are limited in use due to toxicity and high price of the human body, there is an urgent need for the development of natural antioxidants and natural foods, which are harmless to the human body and exhibit stronger antioxidant effects.

Korean Patent Publication No. 2010-0122697 discloses a method for preparing a buttercup enzyme solution, which is different from the acidic lactobacillus fermentation broth with enhanced antioxidant and antihypertensive activity of the present invention.

The present invention is derived from the above requirements, the object of the present invention is to enhance the antioxidant or antihypertensive activity by fermentation under certain conditions using lactic acid bacteria in Sanyacho to enhance the antioxidant or antihypertensive activity of Sanyacho. But it is to provide a composition containing a sensory excellent acid Yachi lactic acid fermentation as an active ingredient.

In order to solve the above problems, the present invention provides a composition for enhancing antioxidant activity containing lactic acid fermentation of at least one wild grass selected from the group consisting of mugwort and wormwood as an active ingredient.

The present invention also provides a composition for enhancing antihypertensive activity containing lactic acid fermentation broth as an active ingredient.

The present invention also provides an antioxidant activity-enhancing food containing the antioxidant activity-enhancing composition as an active ingredient.

Also. The present invention provides an antihypertensive activity enhancing food containing the antihypertensive activity enhancing composition as an active ingredient.

Lactic acid fermentation broth fermented after inoculating lactic acid bacteria to wild vinegar of the present invention is enhanced in antioxidant or antihypertensive activity compared to fermentation broth fermented with natural fermentation or yeast and lactic acid bacteria, and does not cause side effects because it contains substances obtained from plants In addition, it can be effectively used in health-oriented functional foods to promote antioxidant or antihypertensive activity, thereby improving the productivity of farmers and increasing the added value.

Figure 1 is a measure of the antioxidant activity of the mugwort and wormwood (smelling) spontaneous fermentation, lactic acid bacteria inoculation and yeast lactic acid bacteria inoculation.
Figure 2 is the antihypertensive activity of the natural fermentation, Lactobacillus inoculation and yeast lactic acid inoculation of the buttercup is measured by angiotensin converting enzyme (ACE) inhibitory activity.
Figure 3 shows the sensory evaluation performed by comparing the natural fermentation, lactic acid bacteria inoculation and yeast lactic acid bacteria inoculation of buttercups and sensory evaluation results by comparing the buttercup prototype (Lactobacillus inoculation) and buttercup market products.

In order to achieve the object of the present invention, the present invention provides a composition for enhancing antioxidant activity containing a lactic acid fermentation broth prepared by inoculating and fermenting lactic acid bacteria into one or more wild grasses selected from the group consisting of mugwort and wormwood as an active ingredient. .

In another aspect, the present invention provides a composition for enhancing antihypertensive activity containing a lactic fermentation broth prepared by fermentation after inoculating lactic acid bacteria in buttercup as an active ingredient.

In the composition of the present invention, the lactic acid bacteria is Lactobacillus plantarum ( Lactobacillus plantarum ), but is not limited thereto.

The production method of lactic acid fermentation solution in the composition for enhancing antioxidant activity of the present invention

(a) preparing 46-52 parts by weight of sugar to 46-52 parts by weight of one or more wild vegetables selected from the group consisting of mugwort and wormwood to prepare a mixture; And

(b) inoculating 1 to 3 parts by weight of Lactobacillus plantarum ( Lactobacillus plantarum ) in the mixture of step (a) may include the step of fermentation at 20 ~ 30 ℃ for 30 to 90 days,

Preferably

(a) mixing 49 parts by weight of sugar with 49 parts by weight of one or more wild vegetables selected from the group consisting of mugwort and wormwood to prepare a mixture; And

(b) inoculating 2 parts by weight of Lactobacillus plantarum ( Lactobacillus plantarum ) in the mixture of step (a) may comprise the step of fermentation for 90 days at 25 ℃.

In addition, the preparation method of the lactic acid fermentation solution in the composition for enhancing antihypertensive activity of the present invention

(a) 46-52 parts by weight of sugar buttercups 46-52 parts by weight to prepare a mixture; And

(b) inoculating 1 to 3 parts by weight of Lactobacillus plantarum ( Lactobacillus plantarum ) in the mixture of step (a) may include the step of fermentation at 20 ~ 30 ℃ for 30 to 90 days,

Preferably

(a) mixing 49 parts by weight of sugar to 49 parts by weight of buttercup to prepare a mixture;

(b) inoculating 2 parts by weight of Lactobacillus plantarum ( Lactobacillus plantarum ) in the mixture of step (a) may comprise the step of fermentation for 90 days at 25 ℃.

The present invention also provides an antioxidant activity enhancing food containing the composition for enhancing antioxidant activity as an active ingredient.

The present invention also provides an antihypertensive activity enhancing food containing the antihypertensive activity enhancing composition as an active ingredient.

The food is not particularly limited as long as it can be ingested to increase antioxidant or antihypertensive activity.

When the composition of the present invention is used as a food additive, the composition may be added as it is or used with other food or food ingredients, and may be appropriately used according to a conventional method. The amount of the active ingredient to be mixed can be suitably determined according to its intended use (prevention, health or therapeutic treatment). Generally, in the preparation of food or beverages, the composition of the present invention is added in an amount of up to 15 parts by weight, preferably up to 10 parts by weight based on the raw materials. However, in the case of long-term intake for health and hygiene or health control, the amount may be below the above range, and the active ingredient may be used in an amount above the above range because there is no problem in terms of safety. .

There is no particular limitation on the kind of the food. Examples of the food to which the composition may be added include meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, dairy products including other noodles, gum, ice cream, various soups, beverages, teas, drinks, Alcoholic beverages and vitamin complexes, and the like and include all of the health foods in the conventional sense.

The health beverage composition of the present invention may contain various flavors or natural carbohydrates as an additional ingredient such as ordinary beverages. Such natural carbohydrates are monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, and polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol. Examples of sweeteners include natural sweeteners such as tau martin and stevia extract, synthetic sweeteners such as saccharin and aspartame, and the like. The ratio of the natural carbohydrate is generally about 0.01 to 0.04 g, preferably about 0.02 to 0.03 g per 100 ml of the composition of the present invention.

In addition to the above, the composition of the present invention includes various nutrients, vitamins, electrolytes, flavors, coloring agents, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, And carbonating agents used in carbonated drinks. In addition, the composition of the present invention may contain a pulp for the production of natural fruit juices, fruit juice drinks and vegetable drinks. These components may be used independently or in combination. The proportion of such additives is not critical but is usually selected in the range of 0.01 to 0.1 parts by weight per 100 parts by weight of the composition of the present invention.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

end. material

Mugwort and wormwood were purchased and used in April 2010 from Taean-gun, Chungcheongnam-do, and Na-na, Jeollanam-do, respectively.

I. Fermentation broth production method

Mugwort, herbs or buttercups were washed and then drained, cut into 10 cm or so. Weigh the cut mugwort, ragweed or buttercup and brown sugar in a ratio of 1: 1, soak 80% of the yellow sugar in a jar (Imsil, Korea) with mugwort, ragweed or buttercup, and rest the sugar on the surface. Used to cover. Then, as shown in Table 1, each treatment was divided into natural fermentation, lactic acid bacteria inoculation and yeast lactic acid bacteria inoculation, and the jar inlet was bound with vinyl to block the air. The jars were placed in a constant temperature and humidity chamber maintained at 25 ° C. and fermented for 90 days.

Experiment group composition ratio Natural Fermentation Ball Lactobacillus inoculation Yeast lactic acid bacteria inoculation mouth Mugwort, edible herbs or buttercups 50% 49% 48% Brown sugar 50% 49% 48% Lactobacillus plantarum
( Lactbacillus plantarum JBMI F3 culture) - 2% 2% Saccharomyces cerevisiae
( Saccharomyces cerevisiae ATCC 20252 culture) - - 2%

Lactic acid bacteria (Lactic acid bacteria, LAB) is (re) Jeonju biological material Lanta by Lactobacillus separate sample identified in the laboratory room (Lactobacillus plantarum JBMI F3) was inoculated in MRS broth (Difco, USA) and used after passage for 24 hours twice at 30 ° C. Yeast was used in Saccharomyces cerevisiae ATCC 20252) was inoculated in LB broth (Difco, USA) and used as a starter after two passages at 25 ° C. for 24 hours.

All. Antioxidant Activity of Fermentation Broth

Distilled water was added to the fermentation broth and diluted 5 times, followed by centrifugation (4,000 rpm, 10 minutes, 4 ° C). Antioxidant activity was measured by the method of Sultana et al. DPPH radical scavenging activity. That is, the fermentation broth super diluted five-fold was mixed 1: 1 with 0.1 mM DPPH solution to finally prepare a 10-fold dilution. After reacting the dilution solution at 37 ° C. for 30 minutes, absorbance at 517 nm was measured and the radical scavenging activity was calculated by the following equation compared with the sample-free control. Ascorbic acid (Ascorbic acid) is an antioxidant comparable substance was dissolved in ethanol to 10 ug / ml and treated in the same manner as above to compare the antioxidant capacity.

DPPH free radical scavenging activity (%)

= (1- (A-B / C)) × 100

A: Absorbance after reacting the sample extract with DPPH

B: Absorbance after reacting sample extract with ethanol

C: absorbance after reacting ethanol and DPPH

la. Antihypertensive Activity of Fermentation Broth

Antihypertensive activity was expressed by the inhibition rate of angiotensin converting enzyme (ACE) by Shon et al. Rabbit lung acetone powder (Sigma, USA) in 0.1 M potassium phosphate buffer (pH 8.3) containing 0.3 M NaCl at a concentration of 1 g / 20 ml (w / v) at 4 ° C. After extracting for 24 hours, centrifugation (5,000 rpm, 10 minutes, 4 ℃) to obtain the ACE coenzyme solution. As a positive control, 100 ul of 0.1 M potassium phosphate buffer (pH 8.3) and 100 ul of ACE coenzyme solution were added to captopril (Biochemika, USA) and the sample, followed by preliminary reaction for 5 minutes, followed by HHL (hippuryl-histidyl-). leucine) 5 mg / ml solution was added 50 ul and then reacted at 37 ℃ for 30 minutes. After the reaction was stopped by adding 300 ul of 1N HCl, 1 ml of ethyl acetate was added thereto, stirred for 30 seconds, and left at 4 ° C. for 30 minutes. This was centrifuged (5,000 rpm, 10 minutes, 4 ℃) to obtain a supernatant 500 ul. The supernatant was heated to 99 ° C. for 30 minutes and completely dried. Then, 1 ml of distilled water was added and absorbance was measured at 228 nm to measure ACE inhibitory activity. The control group was tested by the same amount of the extraction solvent, the ACE inhibitory activity was calculated by the following equation.

ACE inhibitory activity (%) = (1-fermented liquid absorbance / control absorbance) × 100

hemp. Sensory evaluation

The sensory evaluation was conducted with 10 trained participants selected. First, sensory tests were performed on beverages diluted in a buttercup fermentation broth: purified water = 1: 3. Compared with the natural fermentation, Lactobacillus inoculation, and yeast lactic acid inoculation of buttercup, one species with high preference was selected and compared with the buttercup market product. Sensory evaluation was performed on a 7-point scale (7: very good, 4: moderate, 1: very bad).

Example  1: antioxidant activity

In this experiment, antioxidant activity was measured using DPPH method. As a result, the intake of lactic acid bacteria in the mugwort fermentation broth and broth fermentation broth showed higher antioxidant activity than the natural fermentation or yeast lactobacillus inoculation (FIG. 1).

Example  2: antihypertensive activity

In this experiment, antihypertensive activity was evaluated by measuring angiotensin converting enzyme (ACE) inhibitory activity (FIG. 2). Captopril (200 ug / ml) used as a positive control was one of the potent inhibitors of ACE, showing an ACE inhibition rate of 48%. The ACE inhibitory activity of the buttercup fermentation broth was in the range of 25-60%, and the lactobacillus inoculation showed a 60% ACE inhibition rate in the buttercup fermentation broth, indicating higher ACE inhibition rate compared to the natural fermentation and yeast lactobacillus.

Example  3: sensory evaluation

The sensory evaluation of the buttercup fermentation broth evaluated the palatability using a 7-point scale method (FIG. 3). Sensory evaluation was performed by comparing the natural fermentation, Lactobacillus inoculation and yeast lactobacillus inoculations of buttercups, and the results showed that the buttercup lactobacillus inoculation group scored 5-6 points in color, sweetness, freshness, sweetness, sourness and overall preference. The degree of preference was higher than that of natural fermentation and yeast lactic acid bacteria inoculation.

In addition, as a result of comparing the buttercup prototype (lactic acid bacterium inoculation) and the buttercup market product, there was almost no difference in the preference for flavor, but it showed a difference of two points in the preference for sweet taste and sour taste. Buttercup lactobacillus inoculation of the invention showed a high degree of acceptance, even in the overall preference of the buttercup lactobacillus inoculation obtained excellent scores compared to the buttercup market products.

Claims (7)

A composition for enhancing antioxidant activity containing a lactic acid fermentation broth prepared by inoculating and fermenting lactic acid bacteria into at least one wild grass selected from the group consisting of wormwood and wormwood. A composition for enhancing antihypertensive activity containing a lactic acid fermentation solution prepared by inoculating lactic acid bacteria in buttercup as an active ingredient. The composition of claim 1 or 2, wherein the lactic acid bacteria is Lactobacillus plantarum . According to claim 1, wherein the lactic acid fermentation liquid
(a) preparing 46-52 parts by weight of sugar to 46-52 parts by weight of one or more wild vegetables selected from the group consisting of mugwort and wormwood to prepare a mixture; And
(b) 1 to 3 parts by weight of Lactobacillus plantarum ( Lactobacillus plantarum ) to the mixture of step (a) by inoculating 1 to 3 parts by weight of the composition, characterized in that it is prepared by the step of fermentation for 30 to 90 days at 20-30 ℃. According to claim 2, wherein the lactic acid fermentation liquid
(a) 46-52 parts by weight of sugar buttercups 46-52 parts by weight to prepare a mixture; And
(b) 1 to 3 parts by weight of Lactobacillus plantarum ( Lactobacillus plantarum ) to the mixture of step (a) by inoculating 1 to 3 parts by weight of the composition, characterized in that it is prepared by the step of fermentation for 30 to 90 days at 20-30 ℃. Foods for enhancing antioxidant activity containing the composition of claim 1 as an active ingredient. Food for enhancing antihypertensive activity containing the composition of claim 2 as an active ingredient.

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